Easy chicken noodle soup

Easy chicken noodle soup

Try this easy chicken noodle soup for a healthy, comforting cold-busting dinner. With garlic, ginger, leeks and chicken youll feel great in no time.

serves: 4|
cook
0:25

ingredients

4 cups (1L) stock

4 cups (1L) water

2 leeks (white part only), finely sliced

2 large garlic cloves, peeled and bruised

2 tsp freshly grated ginger

2 bay leaves

2 cloves

400g skinless chicken breast, finely sliced

150g wholegrain pasta/noodles, broken into pieces

50g spinach leaves, sliced

method

Add stock, water, leeks, garlic, ginger, bay leaves and cloves to a medium saucepan and bring to the boil.

Reduce heat and simmer for 10 minutes.

Add chicken and noodles, bring back up to a simmer and cook for 8 minutes until noodles are soft and cooked through.

Add spinach leaves 2 minutes before the end to soften in the soup.

Discard bay leaves, cloves and garlic cloves and serve.

notes

If you don’t have two leeks, use a combination of leeks, spring onions and/or onions.

Bruising the garlic gives off a mild garlicky flavour as opposed to strong garlic knockouts that would keep the most serious of vampires away. To bruise a clove, just press down firmly with the flat part of a knife to squish it. Don’t worry if it breaks apart, you can scoop out the bits regardless.

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